Soften the soffrito in a heavy-based pan in the olive oil & add the lardons. Add the meat, juniper berries and Bordelaise sauce, bring to the boil and turn down to a simmer, covered for about an hour or until tender. Drain the meat into a colander, reserving the liquid and returning it to the pan. Mix the flour with the booze to a smooth paste and slowly add to the reserved liquid, stirring constantly. Bring back up to the boil and reduce the sauce until it forms a luscious thick gravy. Stir the meat back in and allow to cool.

Line the base of the pie dish with the shortcrust, pack in the cooled game stew and top with the puff pastry. Cut a hole in the top so steam can escape and decorate with the mathematical symbol of your choice. Glaze the pit with the beaten eggyolk and bake at 175C for about 45 minutes or until it is appetisingly browned and there are little bubbles of boiling stew erupting from the airvent.

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